How Not Chinese is Taiwan: Rinbansyo, a teahouse review

Rinbansyo (eighty-eightea) / 輪番所
#174 Sec. 1 Zhonghua Road, Wanhua District, Taipei
台北市萬華區中華路1段174號
02-2312-0845

From here

I am so happy to finally realize my daydream of blogging while hanging out in my tatami-floored Japanese tea nook - the previous tenants of our apartment turned what was built to be a dining alcove (or, was called one when it ended up that way due to the building's overall floor plan) and furnished it with a large mirror, low table and tatami for a wonderful tea drinking and dining alternative. I'm brewing the very last of a tin of basic Alishan tea that I was given awhile ago - it's time to let that particular cannister go, brewed in an Yixing teapot, poured into a tiny celadon cup (well, faux celadon). 

Nice, yeah? It looks better now - I hung the teacup curio shelf on the wall and got an antique box to hold tea that now sits in the opposite corner.

And what an appropriate blog post to be doing this for!

This past weekend I was happy to be invited to Rinbansyo, a "Japanese style" teahouse in a traditional Japanese house redolent with hinoki wood, situated just inside the park with the Japanese shrine to the west of Ximending along Zhonghua Road (you have to go into the park area to get into the teahouse).

Here's the thing - I don't even feel I need to say "Japanese style". Sure, it was, but more importantly, it was also local style. 

What a lot of people forget about Taiwan is that, while the people are ethnically Chinese and many aspects are derived from Chinese culture (whatever that means - seems like there's more than one "Chinese culture" out there), many other aspects are not. That includes not only home-grown grassroots cultural facets that are unique to Taiwan, but also aboriginal and Japanese influences. 

In terms of tea, food and to some degree architecture and lifestyle, much of Taiwanese culture is as Japanese- as it is Chinese-influenced. So I would not say that Rinbansyo is a "Japanese teahouse in Taipei", I'd say that it is a Taiwanese teahouse in Taipei, which reflects Japanese cultural influence.

From here

Rinbansyo has two seating options: a large, tatami-mat room that you must remove your shoes to enter, where you sit at low traditional tables, or the more modern Western-style tables. Both are lovely, but I recommend the tatami room if your legs can take it (mine tend to fall asleep, and I always feel huge and cellulite-ridden among groups of locals sitting blissfully in perfect poses on tatami - one of the pitfalls of being a Western female expat - but I do it anyway). It's more atmospheric and you get more of the hinoki scent. Which, by the way, is like a combination of cedar and cleaning product, but in a good way, an organic way, like in the way tea tree oil has a bit of an antiseptic smell). 

There are no meals on offer, but there are lots of small snack options - it's a good  choice for meeting people for tea and dessert. We had a Chinese-style flaky bun with a sweet bean filling (green beans, not red), sesame nougat candies and little madeleine-like cakes with a matcha tea paste that was delicious, the perfect combination of vegetal, sweet and bitter. There are more ornate options too - little sculpted flower desserts and the like.

The tea is delicious, pricey by general standards but standard as teahouses go. I got a Sanxia bi luo chun, because I like bi luo chun teas but rarely drink them at home, as my Yixing pot is prepped for oolongs. 

With tea, you can either brew it in a leaf-filled bowl, with a ladle to serve it into cups, or they will cold brew it for you, and you get one large glass (the glasses are of especially fine white ceramic).

It's lovely and peaceful, and smells like my favorite thing in the world. And with all the tatami, matcha and Japanese screens and ceramics, it is very Taiwanese. 

Loose Leaf Tea

Before I begin, I just want to point out that I was all over the airwaves last night. If you were watching TVBS (argh - I hope you weren't) or another channel, both interviewed me in Chinese about watching the firewalking ceremony at Bao'an Temple yesterday. So that rain-dampened white girl you saw on TV who really needs to work on her tones and punctuates strong opinions with "diu啊！" (not "對啊") - that was me.

As you know if you read one of my previous posts, I had my wisdom tooth removed last week. It was my first one and quite a shock. At some point I mentioned this to a friend, who said "stick some dampened bags of green tea in the fridge and then press them against the sensitive area - it helps". This surprised me, so I did some Google-fu and found out that it was, in fact, true - the tannins in tea reduce blood flow and help stem bleeding and so biting on a moist tea bag does actually have an effect.

Taiwan is famous around the world for its teas, especially its oolongs, and people (locals and expats alike) flock to teahouses regularly to drink it or make it at home: I don't know about you, but we have a full 功夫 tea set - albeit with purposely mismatching cups - at home and a little portable stove to prepare it on. So you'd I'd be able to just run to the kitchen and grab a teabag, no?

Well, no. We do have teabags - some herbal teas, South African Rooibos, some Taj Mahal Indian black tea for chai - but nothing that would make a suitable tannic acid filled bag of tea to press against sensitive, bloody gums. I did eventually use the black tea, but the taste of Taj Mahal is so strong and difficult to swallow when not brewed in a cup that I couldn't take it for long. A nice, light green or oolong would have been better.

That said, I don't know anyone who drinks oolong or green tea from teabags in Taiwan, unless they're at work and it's those Ten Ren teas that every office provides in the break room (I go to different offices for work, so I've seen a lot of breakrooms and drunk a lot of second-rate office coffee and Ten Ren tea).

Instead, we all drink looseleaf tea, because duh, it's better. It just is. I know technically tea in a teabag doesn't have to be inferior to loose leaf tea, but it seems like that's always the case: the fact that it's in a bag makes manufacturers feel as though they can add extra junk to it or simply use lower quality tea, and nobody will notice. I think Lipton's entire product line is based on that principle - "second rate tea for people who don't care". The Taiwanese I know, if they're not in the office and if they're going to drink tea at all, will either do it in 功夫/老人茶 (my namesake!) style, or will brew it in a big pot with a filter and drink it in a cup. The thing that never changes: it's always loose leaf tea. Always.

That right there is a cultural shift I'd never considered until the moment when my friend said, offhand, "just use a wet green tea bag" as though of course I would have green tea bags lying around the house, because I love tea and live in a country famed for its tea - and it neither occurred to her that I wouldn't drink good tea in a bag, nor to me that people actually do keep tea bags on hand, and that some in fact consider them indispensable to a proper cuppa. To me, a proper cuppa is brewed in a little pot and poured piecemeal into miniature cups, or brewed in a big filter and poured in a mug. It is definitely not dunked in a little paper receptacle straight into a cup.

"But loose leaf tea is so complicated!" folks back home say.

"No, you just...put some in the pot, then add water and quickly wash it out, then add more water and let it steep but not for too long, then pour it through this filter into a little pitcher and then pour it into these glasses, and you can use these tools to do it. See, easy!"

"Umm, that's not easy!"
"Sure it is!"

"No it isn't - first, how do you use those tools? Then, you always have to steep, pour and drink quickly enough so that the tea isn't too strong and doesn't get cold, and all you get is barely a mouthful at a time..."

"...do you need more than a mouthful at a time?"
"Maybe I do, yes, and then what do you do with the leaves?"
"Put them in a bowl until you're done and ready to throw the whole lot out."
"Why not just boil or even microwave some water and just add a tea bag?"
"Because it's not the saaaaaame."

"Sure it is."

But no, it's really not. The quality just isn't there. Forgetting all the meditation /peace/beauty/solemnity/whatever of the Old Man's Tea ceremony (though I won't deny that it's beautiful), it just feels nicer. It's not as hurried, it's more sociable and it's still very much a way of life in Taiwan. When we spent a few nights in Donggang to catch the beginning of the King Boat Festival, the owners of the hotel invited us to drink tea with them at their big old tree stump table. When we stay in Lishan, the owner of the homestay we like has his own tree stump table and makes lao ren cha for his buddies, while guests make tea and cavort outside. When we stayed with Sasha's family in Dashe, her father made lao ren cha on the coffee table two nights in a row.

I feel like, when doing this, that what I'm getting for all my time and effort is quality - good tea from small manufacturers (I'm a big fan of Wang's, and 來自台灣ㄟ好茶, a company that makes Lishan and other high mountain teas has some nice selections, and you can buy Pinglin tea here if you don't feel like going to Pinglin) that pride themselves on freshness and location.

What I'm trying to say, I guess, is that drinking looseleaf tea is so much more than just drinking tea - it's a connection to an entirely different way of doing things. It's a connection to products of a proud local origin and not just a brand name on a flimsy box. Do you know the name of the town in which Red Rose or Lipton is grown? Could you find the farmer if you wanted to? Probably not, but in Taiwan you can locate the town in which the tea was grown and often it's possible to find the farm itself. It's easier than you'd think to buy tea right from the farmer who grew it (you can do this in Pinglin if you are judicious about your tea purchases). You're getting connections to all sorts of things - not just flavor, but there is that, too - by drinking looseleaf tea that you'll never get by chucking a paper packet in a microwaved cup.

Updated Post - Teahouses in Taipei

I've gone ahead and updated this post on where to buy and drink tea in Taipei - enjoy!

(I welcome more suggestions of your favorite places to buy/drink tea in the comments, as I can't possibly visit every teahouse).

Old Man's Tea: Teahouses in Taipei and Around

Tea set in Pinglin

This is by no means a comprehensive list of teahouses in the Taipei area - it just makes note of a few of my favorites. I was posting it on LP Thorn Tree and thought, "hey, this oughta be a blog post!" So here it is.

Pinglin is where the tea museum and many teashops and at least one good teahouse are (as well as chances to see tea grown, picked and sorted). The main drag is basically an agglomeration of tea shops, many of whom sell tea harvested from their own fields near (or in) town. A half-box of tea will cost about 400NT, and full boxes usually go for more than that. Smaller canisters are often available. You can also buy "green tea" gooey things with pickled vegetables inside, tea candies, tea caramels, tea-flavored-goop filled cakes and other assorted goodies.

The entire area is decorated with a "tea" theme, as well - especially the bridges.

The museum has good English signage with some amusing twists - the machine that turns the tea leaves over, for example, is called the "turnovering machine". When you pay the NT 100 entrance fee, you get a complimentary bag of silk sachet local tea.

Next to the museum is the shop that sells high quality tea at high quality prices. They also sell tea products - tea caramels, tea and chocolate gummy cookies etc. etc..

"Tea bridge"at Pinglin

Next to that is a lovely traditional-style teahouse. Prices are per person, not per packet of tea. One packet will happily sate two people, but the rule is that you have to buy one packet for each visitor.

Tea shops in town will often let you drink tea for free if you buy some, or will charge you a few hundred kuai if you don't.

There is also a gold Guanyin and small shrine at the top of a nearby mountain - to get there you have to walk behind a middle school and up a lot of stairs. Along the way you'll see tea being grown and harvested. A walk along Pinglin's backstreets will similarly yield people sitting casually in their doorways sorting picked leaves.

Venture out of town to find more tea planting areas as well as a lovely river with many swimming fish. You can easily walk along the river and it rounds out a pleasant day's trip.

Views from the Guanyin in Pinglin

To get to Pinglin, go to Xindian MRT and as you exit, turn left and head up the road. Past the 7-11 there is a bus stop where all Pinglin-bound buses stop. They come approximately once every 30min to an hour. The trip takes approximately one hour. The last bus leaving Pinglin for Taipei departs around 6pm. There are also buses to Yilan earlier in the day.

Closer to the city, you can go to Maokong in Muzha district of Taipei. There is a cable car up there from Taipei Zoo MRT station. Take the bus or walk a ways to get away from the touristy area and you'll run into some wonderful tea houses.

Us at a teahouse in Maokong.

The "Tea Receation Area" (sic) and the teahouse near it both have spectacular views of Taipei. (We usually go to "山茶館" - the unoriginally named "Mountain Tea House" in this complex. "Redwood Tea" (紅木茶) also looks nice.

If you find yourself in Mountain Tea House - fantastic. I recommend the sweet potato leaves, mountain pig and lemon diced chicken.

A few kilometers away from the gondola - yes there is a bus - there are more tea houses. These are quieter and often more intimate, but they lack the wonderful views of Taipei city.

There are also several hiking trails in the area, and Zhinan Temple makes for a good stop.

There are tons of teahouses off the last stop of the gondola - feel free to walk and take your time.

To get to Maokong, take the MRT brown line to Taipei Zoo and turn left as you exit. After a strip of touristy spots you'll come to the gondola. Come early on weekends because lines get long. You can also take a bus from Taipei City Hall MRT (BR15) or from other parts of Muzha (BR10) A taxi from Xindian or Taipei Zoo MRT will cost 150-200 NT.

In Taipei city, some good teahouses and shops include Wang's Tea near Dihua Street (it's not right on the street) at #26 Lane 24 Chongjing N. Road) where you can see tea production machines in the back though they are usually not being used. I recommend their High Mountain Oolong and Oriental Beauty - Wenshan Pouchong is good too. Their matcha is the best value for money I've found. I often buy their teas sold in round tins as a gift for people back home, and it is always appreciated. This is also a good place to pick up tea accessories, cups and other items.

There's also Wistaria House, which was closed for renovation when I originally wrote this post, but is now open, and I do intend to go soon. This is a landmark of Taipei, a historic site in its own right, has been featured on film and is a great way to experience old Taipei.

I particularly like Yue, a teahouse on Wenzhou Street near the Gongguan branch (NOT Shida branch) of Bastille. It's just north of Wenzhou St. Lane 86 and there's a willowy tree outside. Good tea, free snacks, food served, and the teahouse itself is beautiful. Japanese style cushions, some tables have fishtanks inside, hanging lotus lamps, and giant painting similar to temple doors, to name a few attractions. To get there, walk north along Wenzhou Street from Gongguan and on the left just past Bastille.

The sign for Yue is not in English. It looks like this: 玥 and it means "relic" (presumably made of jade). The food - especially desserts - here is pretty good, and you can sample many kinds of Taiwanese and Chinese tea. I recommend the kinds where you get a portion of loose tea and a mug - more expensive than a pot of tea at a regular cafe but fun to drink and easier than trying to do the whole "Gongfu" tea making process.

Watermoon is a popular old Shanghai-style teahouse near MRT Technology Building: Fuxing S. Road Sec. 2, Alley 180 #2. It specializes in aged Pu Erh tea. Prices are reasonable but there's a minimum charge - don't feel bad about coming hungry as the food is pretty good.

And finally, there's a teahouse in Bitan across the suspension bridge near Xindian MRT. It's on the left after you cross the bridge and looks out over the river. Good tea, set price 400 NT for leaves, water and your choice of 2 snacks.

To get there, take the MRT to Xindian and upon exiting, turn right and walk past the bus parking lot. Head left and eventually, after a small market, you'll come to a suspension bridge on the right. Cross that and the teahouse is really obvious on your direct left.

You can also buy and drink good tea at Ten Ren shops across the city, or eat a meal of food cooked with tea at their high-end restaurant chain, Cha for Tea. I'm a big fan of their pu-erh based beef noodles.

You might also consider a trip to Jiufen - it's not a famed tea-growing area; in fact, it's famed for its now-depleted gold mines! The old houses there, however, are quite evocative with lovely views, and they do serve good tea. I'll write more about Maokong in another post, but did want to mention it here.

Two photos from Jiufen are shown here.

To get to Jiufen, take a train fromTaipei Main Station to Ruifang and hop on a bus from there. Alternately, you can take a bus from just outside Zhongxiao Fuxing MRT exit 2, at the bus stop in front of the green SOGO.